Sea Salt Ice Cream Recipes

Steps:

• Separate the eggs into two good sized bowls.
• Beat the egg whites until stiff.
• Mix the egg yolks and sugar until thick.
• Slowly bring the milk to a boil over medium heat, stirring occasionally.
• Pour the hot milk into yolk/sugar mixture and mix well.
• Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL! also, if you can't get it to a custard thickness,just get it as thick as you can).
• Pour custard in with beaten egg whites and mix well.
• Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add to much).
• Put mixture in fridge to cool.
• Once cool, add cream and vanilla .
• (Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
• Freeze, following your ice cream maker's instructions.
• If you don't have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.

Steps:

• Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
• Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
• Freeze in an ice cream machine according to manufacturer's directions.
• Heat the milk in a sauce pan over medium-low heat.
• Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
• Set a strainer over the smaller bowl and set aside.
• In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
• Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.

Steps:

• 1. Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The sauce will start to thicken in about 15 minutes, but do not let it boil. Transfer to a medium mixing bowl set over ice. Add the milk, chardonnay, and white pepper; stir until cool.
• 2. Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes. Place in the freezer for 1 hour before serving.
• 3. Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve. Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads.

Steps:

• Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
• Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
• Freeze until solid, at least 6 hours.
• Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.